Delicious Tea Recipes!

Here is a recipe my best friend shared with me. It’s called Bowl of Soul. She’s also made it for me on several occasions, and I’ve made it myself, so I can vouch for it’s deliciousness! Enjoy!

Do you have any special tea recipes to share? They could be beverage or food recipes. Anything goes, as long as they contain the star ingredient!

(Ingredients can be changed to suit your dietary preferences/needs. Soy milk can be substituted for cow’s milk, sheep’s, almond, etc. The chamomile tea used is a loose chamomile blend. My friend gave me the supplies needed to bag my own tea and steep it in the pot of milk.)

One of my favourite uses of Lapsang Souchong (besides drinking it) is to marinate chicken! I make double strength LS, add a pinch of salt, and marinate the chicken overnight (i prefer boneless/skinless breasts, or boneless/skinless thighs). gives the chicken a great smokiness without the overpowering taste that comes with liquid smoke, or the mess and special equipment needed to smoke on a grill or in a smoker.

Water – one cup
Milk(whole) – 3/4 cup (quantity on taste, so be careful. Read it MILK itself and not Cream)
Sugar – 2 teaspoon (again depends on taste, no honey for a chai)
Ginger – 1/2 inch (mash it up, fresher the better)
Green Cardamom – 2-3 (just crush it, whole – do not leave out the covers. Best and freshest cardamom is always little bit moist rather than completely dried out)
Cloves – 2 (Crushed – Optional)
Good Assam Tea – like Tata Tea Gold(blend of CTC & Long leaf tea) – 1.5 teaspoon (make sure you do not use any tea with spices already added in it)
1. Heat up the water, DO NOT let it come to a rolling boil.
2. Once you see the bubbles forming up, put in the tea & ginger.
3. Most Important – Let it remain in low heat itself for about 5-8 minutes. If you heat it up a lot then the tea will become bitter, but less heat and long time imparts all the flavour.
4. Add Milk, Sugar & Cloves, push up the heat to Medium and let it come to boil for once.
5. Add Cardamom – Let it Boil for a second time, a take it off the stove top.

6. Wait for couple of minutes before you filter it out. Do not squeeze the filter at all.
Use more Cardamom in Summer time, and more of Ginger in winter. The dominant spice normally varies according to the season and time of day. Also cardamom oil is not a substitute for real cardamom in this tea.

Great idea for a thread! A few years ago, when I first got into matcha, I made some muffins or cupcakes with matcha. They were very simple, I used either coconut flour or almond flour, and I don’t have a recipe, sorry, but here’s a link to some similar looking recipes:http://www.matchasource.com/Matcha-Tea-Cake-s/84.htm